2 tablespoons olive oil
¼ cup finely chopped onion
¼ cup finely chopped carrot
¼ cup finely choped celery
1 medium clove garlic, minced
1 pound meatloaf mix (ground beef, veal and pork) or all ground beef
½ teaspoon salt
1 cup whole milk
1 cup dry white wine
1 can (28 ounces) diced tomatoes with juice
Pasta:
2 teaspoons salt
1 pound dried or fresh fettuccine
¾ cup pasta cooking water
½ cup fresh grated Parmesan cheese
1. Heat olive oil in a 4-quart pot over medium heat. Add onion, carrot and celery; sauté 4 minutes. Add garlic and sauté an additional minute.
2. Stir meat and salt into vegetables, breaking it up into small pieces with the edge of a spatula. Cook, continuing to break up meat, until it is not longer raw, but has not yet browned. Drain off excess fat.
3. Remove from heat and slowly add milk. Turn heat to medium-low, return pan to heat and cook at a gentle simmer until the milk evaporates, about 15 minutes. Add wine and bring to a simmer. Continue cooking 15 minutes. Stir occasionally during the cooking time. Add tomatoes with juices and bring to a simmer. For a long-simmered bolognese that melts in the mouth, cook at a very low simmer about 3 hours, stirring occasionally. A bolognese that cooks for an hour at a slightly higher simmer will have a fresher, lighter flavor. If making the sauce ahead, cool, cover and refrigerate. Reheat gently.
4. Place a large pasta bowl in a warm oven. Bring 5 quarts water and 2 teaspoons salt to a boil in a 10-quart pot. Add pasta and bring back to a full, rolling boil. Stir well. Cook according to package directions, using the shortest cooking time. Taste and continue cooking until pasta is tender but still has a subtle bite. Remove ¾ cup pasta cooking water, then drain.
5. Transfer pasta to warm bowl. Pour sauce over it and toss gently. Add cooking water as needed. Toss with cheese or serve cheese on the side
